Banana Pudding Crunch Cheesecake is the ultimate dessert that marries the creamy decadence of cheesecake with the classic, comforting flavors of banana pudding. With a buttery vanilla wafer crust and a crunchy topping, every bite delivers a delightful mix of textures and flavors. Whether for a family gathering, holiday celebration, or casual dessert night, this show-stopping cheesecake is guaranteed to impress!
Why You’ll Love This Banana Pudding Crunch Cheesecake Recipe
- Delicious Flavor Fusion: Combines the tangy richness of cheesecake with the sweet, creamy taste of banana pudding.
- Irresistible Crunch: The vanilla wafer crust and crunchy topping provide a satisfying texture.
- Perfect for Any Occasion: Ideal for holidays, parties, or a luxurious dessert after dinner.
- Make-Ahead Friendly: Prepare it in advance for a stress-free treat.
- Customizable: Easily adapt the recipe with your favorite flavors and toppings.
Ingredients For Banana Pudding Crunch Cheesecake Recipe
For the Crust:
- 2 cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Layer:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
Banana Pudding Layer:
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy cream (whipped to stiff peaks)
For the Topping:
- 1 cup whipped cream (or Cool Whip)
- 1/2 cup crushed vanilla wafers
- Fresh banana slices (optional)
How To Make Banana Pudding Crunch Cheesecake
1. Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, combine crushed vanilla wafers and melted butter. Mix until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 8-10 minutes, then allow it to cool completely.
2. Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
3. Bake the Cheesecake
- Bake in the preheated oven for 40-50 minutes, or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
4. Prepare the Banana Pudding Layer
- Whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pudding.
- Spread the banana pudding layer over the chilled cheesecake.
5. Add the Topping
- Spread a generous layer of whipped cream on top of the banana pudding layer.
- Sprinkle with crushed vanilla wafers and garnish with fresh banana slices if desired.
- Chill the cheesecake for at least 1 more hour before slicing and serving.
Serving and Storage
- Servings: Makes approximately 12 slices
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations For Banana Pudding Crunch Cheesecake
- Chocolate Twist: Add a layer of chocolate ganache between the cheesecake and banana pudding.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top for added texture.
- Gluten-Free: Use gluten-free vanilla wafers for a gluten-free version.
- Caramel Drizzle: Add a drizzle of caramel sauce over the whipped cream.
- Mini Cheesecakes: Make individual portions using a muffin tin with liners.
FAQs
1. Can I make this cheesecake without a springform pan? Yes, you can use a deep pie dish or square baking dish, but it may be harder to remove clean slices.
2. How do I prevent cracks in the cheesecake? Bake the cheesecake in a water bath or place a pan of hot water on the lower oven rack to create steam.
3. Can I use homemade banana pudding? Absolutely! Homemade banana pudding can enhance the flavor but may require additional prep time.
4. Can I substitute graham crackers for vanilla wafers? Yes, graham crackers make a delicious alternative for the crust.
5. How do I keep banana slices from browning? Lightly brush banana slices with lemon juice to prevent discoloration.
More Delicious Dessert Recipes You’ll Love
- Oatmeal Raisin Cookie Bars Recipe
- No-Bake Pecan Pie Balls
- Easy & Delicious Applesauce Muffins – A Perfect Anytime Treat!
- Peanut Butter Cup Dump Cake
Conclusion
Banana Pudding Crunch Cheesecake is a creamy, dreamy dessert that blends the beloved flavors of banana pudding with the rich texture of cheesecake. With its crunchy crust, silky layers, and delightful toppings, it’s a treat that will become a staple in your dessert recipes collection. Make it ahead, personalize it with fun variations, and enjoy every bite of this indulgent masterpiece!
Banana Pudding Crunch Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter melted
For the Cheesecake Layer:
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
For the Banana Pudding Layer:
- 1 box 3.4 oz instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy cream whipped to stiff peaks
For the Topping:
- 1 cup whipped cream or Cool Whip
- 1/2 cup crushed vanilla wafers
- Fresh banana slices optional
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, combine crushed vanilla wafers and melted butter. Mix until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 8-10 minutes, then allow it to cool completely.
Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the Cheesecake
- Bake in the preheated oven for 40-50 minutes, or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Prepare the Banana Pudding Layer
- Whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pudding.
- Spread the banana pudding layer over the chilled cheesecake.
Add the Topping
- Spread a generous layer of whipped cream on top of the banana pudding layer.
- Sprinkle with crushed vanilla wafers and garnish with fresh banana slices if desired.
- Chill the cheesecake for at least 1 more hour before slicing and serving.
Notes
- To prevent cracking, wrap the bottom of the springform pan in foil and bake the cheesecake in a water bath.
- For best results, use ripe bananas for a more intense banana flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
